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Super Healthy Gluten-Free Pumpkin Bread

Coconut Flour Pumpkin Bread

One of my most favorite treats in the world, pumpkin bread. But this isn't any old pumpkin bread, this is a Coconut Flour Pumpkin Bread. It's soft and moist with a sweet mapley finish and a hint of warm spices. This bread is comforting, easy to make and super delicious.
Course Baked Goods
Cuisine American
Keyword coconut flour, easy pumpkin bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 135kcal



  • Preheat the oven to 350 degrees and line a loaf pan with parchment paper. Spray the uncovered sides of the pan with non-stick cooking spray, or grease with oil.
  • In a mixing bowl, beat together the pumpkin, eggs, sugar, oil and vinegar. Beat until smooth.
  • Add the dry ingredients (minus the walnuts) and stir until a smooth batter forms. Fold in the walnuts. Allow batter to rest for 5 minutes.
  • Transfer the batter to the prepared pan and bake in the center of the oven for 45 - 50 minutes, until a cake tester inserted into the center comes out clean. Check at 40 minutes and cover with tinfoil if the top is browning too quickly.
  • Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.
  • Serve slightly reheated in the toaster oven with your favorite nut butter or buttery spread!



Serving: 1slice | Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 134mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg